Directions

1. Preheat oven to 375ºF; line a large baking sheet with foil. Bring a large pot of salted water to a boil. Cook penne until al dente, about 8 minutes, or as label directs. Drain; rinse under cold water.2. Melt butter in a large skillet over medium-low heat. Add onion and jalapeños and sauté until soft, about 10 minutes. Sprinkle flour on onion mixture and cook, stirring constantly, 3 minutes. Slowly whisk in milk. Raise heat to medium and slowly bring to a simmer, stirring constantly. Cook for 2 minutes. Stir in chiles and flax seed meal. Set aside 2 tablespoons of Cheddar. Add remaining Cheddar and all pepper Jack to skillet and cook, stirring, until all cheese has melted. Season with salt and pepper to taste.3. Add pasta to skillet; stir. Mist 2 ramekins with cooking spray and pour in pasta mixture.4. In a bowl, combine corn chips with reserved Cheddar; sprinkle over pasta. Place dish on lined baking sheet; bake until pasta mixture is bubbling and top is golden, 40 to 45 minutes. Let rest for 5 minutes; serve.